This Week in Treats

Sunday was another grey day perfect for staying in.  I counted walking around the mall as my morning workout and quickly got comfortable upon returning home.  This is a bit of a transition week for me.  Last week was my last week of full time, but my new summer schedule doesn’t start until next week.  Yesterday, I did some orientation at a different clinic before working my full Tuesday, Wednesday, and Thursday schedules.  It’s only fitting for my last Tuesday of work that it is my turn for Treat Day!

 

In the past,  I have covered the table with dips and desserts.  This time I went a little more low key and since the BOY and I decided to be too lazy to go to the grocery store on Sunday, I got started baking with what I had available in the house.

 

First up…brownies!

 

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I found a box of Thin Mints in the freezer and always keep Baker’s chocolate on hand.  I followed the brownie recipe on the package, which is rich and tasty.

 

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I poured half of the batter into a greased 8 inch square pan.  Then layered on my somewhat frozen cookies, and dumped the rest of the batter over the top.

 

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I baked up up the brownies per the directions and then let them cool while I worked on some of my other sweets!

 

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Although the brownies smelled wonderful, they looked a little boring.

 

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Which was nothing that white chocolate drizzle couldn’t fix!

 

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After an afternoon in the kitchen, I was happy to retreat to the couch to catch up on this season of So You Think You Can Dance!  I missed last summer, and was laughing and crying my way though the auditions.  I swear I saw like 30 people who could win the entire show!

 

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You know how I love to taste test my baking, so I packed everything away for Treat Day and made sure to get up early Monday morning for a post baking day run!

 

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What is your favorite from scratch brownie recipe???

Link ‘em up!!!

 

 

Baker’s One Bowl Thin Mint Brownies

From Baker’s Chocolate

 

Ingredients

1pkg.  (4 oz.) BAKER’S Unsweetened Chocolate

3/4 cup  butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 sleeve (16 cookies) Thin Mints (plus more for garnish if desired)

2 squares of BAKER’S white chocolate (optional)

 

 

Directions

Heat oven to 350°F.

Spray an 8×8 inch pan with cooking spray.

Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well.

Pour half of the batter into prepared pan.  Place cookies in single layer over batter.  Cover with remaining batter spreading evenly over the cookies.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Melt white chocolate and drizzle over brownies.  Sprinkle with crushed Thin Mints if desired. 

Serve warm or cold!

 

*NOTE: You could follow a similar process using a box mix if you prefer.

 

What else can you do with Thin Mints???

Thin Mint Brownies

Thin Mint Fudge

Thin Mint Truffles

Thin Mint Bark

13 thoughts on “This Week in Treats

  1. Oh my gosh, these look so, so good! I am definitely making these SOON!!! I probably won’t be able to get my hands on a box of Girl Scout Cookies, but the Keebler grasshopper cookies they sell at the store would probably work just as well, I think. Thanks for sharing your recipe!

  2. Those look so good! Thin mints cannot be in my house, or they’re gone in a flash 🙂 They also pair well with vanilla ice cream!

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